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DOI: 10.5593/SGEM2016/HB63/S08.046

THE ALVEOGRAPH RHEOLOGICAL PROPERTIES AND BREAD QUALITY OF COMPOSITE DEFATTED MUSTARD - WHEAT FLOUR

G. G. Codina, S. Mironeasa, C. Mironeasa
Friday 11 November 2016

References: 16th International Multidisciplinary Scientific GeoConference SGEM 2016, SGEM Vienna GREEN Extended Scientific Sessions, www.sgemviennagreen.org, SGEM2016 Conference Proceedings, ISBN 978-619-7105-79-7 / ISSN 1314-2704, 2 - 5 November, 2016, Book 6 Vol. 3, 355-362pp, DOI: 10.5593/SGEM2016/HB63/S08.046

ABSTRACT
The aim of the present study was to analyze the Alveograph rheological properties and bread quality of composite flour prepared from commercial 650 wheat flour type of a strong and a very good quality for bread making and 5, 10, 15 or 20% of defatted mustard seed flour. Our results indicated significant changes on the Alveograh rheological properties with the increase level of defatted mustard flour addition by a decrease of the maximum pressure (P) and deformation energy (W). As regards bread quality characteristics it was found that bread loaf volume, porosity and elasticity significant decrease with defatted mustard flour addition higher than 10%. With the increase level of defatted mustard flour addition in wheat flour were noticed significant differences for the textural point of view gumminess and chewiness values which increases, for the colour parameters L, a and b-values which the decreases of L and the increases of a and b and for the crumb cells structure which seems less compact than the bread made only from wheat flour. The sensory quality of the bread remains acceptable up to 10% defatted mustard flour addition with best results for taste, flavor, color and smell. Principal component analysis was used to show significant correlations between bread physical characteristics, bread colour profile, bread textural characteristics, bread sensory characteristics and the Alveograph rheological properties of composite defatted mustard - wheat flour.

Keywords: defatted mustard flour, wheat flour, Alveograph, bread quality, Principal component analysis

PAPER DOI: 10.5593/SGEM2016/HB63/S08.046, THE ALVEOGRAPH RHEOLOGICAL PROPERTIES AND BREAD QUALITY OF COMPOSITE DEFATTED MUSTARD - WHEAT FLOUR

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